Ladle the soup into warmed bowls. Break the bacon into bite-sized pieces and scatter over the soup to serve.
ingredients
serves 4
3 tablespoons butter
1 small onion, peeled and finely chopped
1 small leek, trimmed and finely chopped
4 celery sticks, chopped
2 tbsp All purpose flour
1/2 pint semi-skimmed milk
1 pint chicken stock
1/2 pound Stilton cheese, crumbled
salt and pepper
4 bacon slices, crisp-fried, to serve
method
1. Melt the butter in a pan, add the onion and leek and fry for 10 minutes until soft but not browned. Add the celery and cook for a further 5 minutes. Stir in the flour and cook gently for 1 minute.
2. Gradually stir in the milk and stock. Bring to the boil, then cover and simmer for 15 minutes or until the celery is tender.
3. Gradually add the crumbled Stilton and stir until melted. Season with salt and pepper to taste and reheat gently.
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